From Blizzard Blues to a Bubbly Bash: How a ‘Polyester and Cheese’ Party Saved Our Holiday Spirit

The morning began with an unexpected jolt, a jarring 6:30 AM alarm that I had forgotten to silence, inadvertently rousing my partner, W, as well. While he miraculously drifted back to sleep—a rare Christmas blessing—my mind was already racing. I had envisioned a grand, elaborate dinner party for eight in Red Deer that evening: a succulent rib roast, fluffy Yorkshire pudding, a comforting soup, an array of sides, a rich goat cheese gratin, and a delicate crème brûlée. Yet, alongside these culinary dreams, a gnawing uncertainty lingered. Would the relentless snowstorm abate enough to ensure a safe journey there and, more critically, a safe return at midnight through a potential blizzard?

By 8 AM, despite the unanswered questions about travel, the kitchen was already buzzing with activity. I was tidying up, preparing the essential crème brûlée (a dish that absolutely demands advance preparation), baking batches of peppermint brownies, and meticulously rolling truffles. This early start followed a late night, having only returned home from an event at 9:30 PM, still needing to whip up two double batches of peppermint brownies for an afternoon gathering and finalize my blog post. The exhaustion was palpable; it felt like a sharp, dull ache behind my eyes, a testament to the festive season’s demanding pace.

The Perils of Winter Travel: A Difficult Decision

As noon approached, the Alberta Motor Association (AMA) continued to issue advisories against travel on Highway 2. The forecast predicted even more snow overnight, compounding the already treacherous conditions. This stretch of highway, notorious for its challenges in winter, becomes particularly dangerous when temperatures plunge to near -40 degrees Celsius with the wind chill. Simply sliding off the road could quickly turn into a life-threatening situation. Recognizing the severity, I managed to contact the party planners in Red Deer, suggesting they consider ordering in food rather than risking anyone’s safety.

The decision weighed heavily, but safety had to be the priority. As I reflect now, penning these words, I recall the previous night where, according to my partner Mike, I actually drifted off to sleep mid-sentence while typing! My fingers still rested on the keyboard. It was a stark reminder of my exhaustion and, perhaps, a providential sign that staying off the treacherous highway was indeed the right choice. My planned journey between Red Deer and Calgary, especially in such conditions, would have been ill-advised.

An Unexpected Twist: The ‘Polyester and Cheese’ Party

So, the elaborate birthday party in Red Deer was called off. Instead, I spent the afternoon working at Willow Park, followed by a much-needed evening of merriment. On a snowy Saturday, just a week and a half before Christmas, it felt like the perfect antidote to the day’s earlier disappointments. Our friends, known for their annual themed Christmas parties, had outdone themselves this year with a wonderfully whimsical concept: “Polyester and Cheese.”

Embracing the Whimsical Theme

The invitation was clear: everyone had to don their finest polyester attire—a nostalgic nod to retro fashion—and bring an interesting chunk of cheese. As each cheese arrived, it was meticulously labeled with a small stand-up card, encouraging guests to add their own flavor notes and observations on the back. This interactive element transformed the humble cheese board into a delightful conversation starter, fostering a sense of shared culinary exploration and enhancing the festive spirit.

Our host, N, being Swiss, crafted an authentic Swiss fondue, a bubbling pot of melted cheese perfection that was both comforting and utterly delicious. She also prepared a batch of her delectable meatballs—another one of my favorite holiday party foods. While my go-to meatball sauce typically features a blend of chili sauce and grape jelly, hers was a unique concoction of a bottle of beer, a cup of chili sauce, and a quarter cup of Worcestershire sauce, offering a delightful twist on a classic. The tables were also laden with platters of sweets, creating a veritable feast for the eyes and the palate.

Curating the Ultimate Cheese Board and Other Culinary Delights

The “Cheese” aspect of the party truly shone. Guests brought an impressive array of selections, turning the dining area into a gourmet wonderland. My personal favorite, and truly a highlight, was a sublime lemon goat cheese from Salt Spring Island, which you can see pictured above. I discovered it at Janice Beaton’s specialty cheese shop. Its bright, tangy notes and creamy texture were simply divine, offering a refreshing contrast to some of the richer cheeses. Mike, on the other hand, was captivated by a maple marbled cheddar, whose official name escapes me, but its sweet and savory balance was undoubtedly memorable.

We contributed a pepper and cranberry Boursin, a choice I highly recommend. I had initially planned to bring something more local, but with the Red Deer trip on the agenda, I conveniently pulled this from the freezer (a little secret: Boursin, being a soft, spreadable cheese, freezes remarkably well without compromising its texture or flavor). This led to a lively discussion about the versatility of Boursin, particularly how it can be tossed with hot pasta to create an incredibly easy yet spectacular dish – a fond memory of a past culinary experiment. Its creamy, herbed profile makes it a fantastic addition to any cheese board, and it’s readily available at most standard grocery stores.

Building a diverse and engaging cheese board is an art in itself, and this party was a masterclass. Beyond the specific cheeses we brought, a good cheese selection should offer a variety of textures—from soft and spreadable to firm and crumbly—and different milk types, such as cow, goat, and sheep. Complementary accoutrements are key: think artisanal crackers, crusty bread, fresh fruits like grapes and berries, dried apricots and figs, a selection of nuts, and perhaps some local honey or a fruit preserve. Arranging these elements aesthetically enhances the entire experience, making the cheese board a true centerpiece.

Sweet and Savory Delights Beyond the Cheese

The festive spread extended far beyond just cheese. The tables groaned under the weight of an incredible assortment of holiday treats. There were classic sugar cookies, delicate tarts, rich chocolate bark, and of course, those iconic Nanaimo bars—a personal contender for the best holiday party food of my childhood. I brought some of my leftover peppermint brownies, generously drizzled with white chocolate and sprinkled with crushed candy canes. For these, I used Trish Magwood’s brownie recipe, omitting the espresso and substituting half the vanilla extract with a teaspoon of peppermint extract for that festive kick. For those looking to bake a large batch, doubling the recipe and baking them in a rimmed bun pan—those heavy-duty cookie sheets you can find at Costco—is a fantastic tip.

N’s Swiss mother contributed an enormous platter of poppycock, into which she had scattered tiny, individually wrapped Swiss chocolate bars, adding an extra layer of delightful surprise. It was utterly fantastic, and I confess, I ate altogether too much. The children, meanwhile, had their own dedicated cheese platter and a generous bowl of cheesies in the basement, enjoying their own festive haven. Watching W revel in the moment, I was transported back to my own childhood Christmases, when my parents were delightfully distracted at parties, and we, as kids, had free reign of the buffet table—pure heaven.

Embracing the Holiday Spirit: Tips for Your Own Themed Party

This unexpected evening underscored the true spirit of the holidays: adaptability, friendship, and the joy of shared experiences. Hosting a themed party, like our “Polyester and Cheese” bash, can elevate any gathering from ordinary to unforgettable. Here are a few tips for planning your own:

• Choose a Fun, Accessible Theme: Pick something that allows for creativity without being overly restrictive. Retro themes, color themes, or even “bring a dish from your travels” themes work well.
• Encourage Guest Participation: Whether it’s bringing a themed dish, dressing up, or contributing to a shared activity like our cheese notes, involvement makes guests feel more connected.
• Balance the Menu: While the theme might dictate some food choices, ensure a variety of options to cater to different tastes and dietary needs. A mix of savory, sweet, and fresh elements is always a winner.
• Create the Atmosphere: Music, subtle decorations, and even themed background visuals can significantly enhance the party’s vibe. For “Polyester,” disco lights or vintage posters could have been fun!
• Focus on Fellowship: Ultimately, a party is about connecting with people. Create spaces and activities that encourage conversation and laughter, making memories that last long after the last crumb is gone.

It’s moments like these that truly define the holiday season, turning potential disappointments into cherished memories. Despite the initial storm-induced stress, the “Polyester and Cheese” party was a resounding success, a testament to the power of good company, great food, and a wonderfully quirky theme. Now, I have to keep this brief; I need to quickly get ready for an all-day meeting. It’s time to dive into writing scripts and setting up 13 episodes of It’s Just Food, with taping scheduled for the first two weeks of February. And I need to be there in 45 minutes!